NUTRITION

SERVINGS

INGREDIENTS

3 oz Grilled Chicken Breast (cooked)

1/2 cup Roasted Chickpeas

1/2 cup Cooked Quinoa

1 cup Baby Spinach

1/2 cup Cherry Tomatoes (halved)

1/2 cup Diced Cucumber

1 tsp Olive Oil

2 tsp Lemon Juice

2 tbsp Chopped Fresh Parsley

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 400°F for roasting the chickpeas. Rinse and drain canned chickpeas if using, then pat dry with paper towels. Toss the chickpeas with a pinch of salt, pepper, and a small drizzle of olive oil, and roast on a baking sheet for about 20-25 minutes until they turn crisp.

• 2

  While the chickpeas are roasting, cook the quinoa according to package directions and set aside.

• 3

  Season the chicken breast with salt and pepper. Grill the chicken over medium heat until nicely charred and cooked through, about 6-7 minutes per side. Once cooled, slice the chicken into bite-sized strips.

• 4

  In a large bowl, combine the baby spinach, halved cherry tomatoes, and diced cucumber. Add the cooked quinoa and roasted chickpeas.

• 5

  In a small bowl, whisk together lemon juice, olive oil, and chopped parsley. Adjust seasoning with salt and pepper.

• 6

  Drizzle the lemon-herb dressing over the salad, then top with sliced grilled chicken. Toss everything gently to combine and serve immediately.